Add the tomatoes, lentils, bay leaf and stock. Simmer until lentils are a little overcooked, between 45 minutes and 1 hour. Salt and pepper to taste.

If the soup is a bit acidic, add a pinch of sugar. Remove the bay leaf.

Add mint shortly before serving, saving a small sprig for garnishing each bowl of soup. In the summer, you may grill slices of tomatoes over mesquite and garnish each bowl with a slice. This elegant touch enhances the harmony of the flavors.